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- Health and Human Development book

https://www.betterhealth.vic.gov.au/health/healthyliving/pregnancy-and-diet ���qpi�%

http://www.nutritionaustralia.org/sites/default/files/Healthy%20Eating%20During%20Pregnancy.pdf 0��qws�

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8 Foods to Avoid During Pregnancy - Pregnancy Diet Plan

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Description of nutrition as a risk factor for maternal health 

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Description of nutrition as a risk factor for maternal health 

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In pregnant women, iron-deficiency anaemia can increase the risk of a premature and a low birth weight baby.
When you're pregnant, you may develop anaemia. When you have anemia, your blood doesn't have enough healthy red blood cells to carry oxygen to your tissues and to your baby. If you're not getting iron your body might not be able to produce the amount of red blood cells it need to make this additional blood.
There is no known safe level of alcohol consumption for women who are pregnant. Consuming alcohol during pregnancy increases the risk of miscarriage, low birth weight, congenital deformities and effects on the baby's intelligence. If you find it difficult to decrease or stop drinking alcohol during pregnancy talk to: your doctor/midwife, local community health service or an alcohol helpline in your state or territory.
Some woman fear the extra weight gain of pregnancy and may decide to eat less to avoid putting on body fat. Restricted eating or crash dieting in any form while pregnant can seriously compromise your health and that of your baby, and is not recommended during pregnancy.
Salmonella is a cause of food poisoning that can trigger miscarriage. The most likely sources of salmonella are raw eggs and under-cooked meat and poultry.
Calcium can also reduce your risk of hypertension. And if you don't get enough calcium in your diet when you're pregnant, your baby will draw it from your bones, which may impair your own health later on.
If you're overweight during pregnancy it could result in a form of diabetes.

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Description of nutrition as a risk factor for foetal health 

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Description of nutrition as a risk factor for foetal health 

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If the mother is drinking alcohol whilst pregnant, it will effect the baby's intelligence. Listeria infection, or listeriosis, is an illness usually caused by eating food contaminated with bacteria. The greatest danger is to the unborn baby, with increased risk of miscarriage, stillbirth or premature labour. A listeria infection is easily treated with antibiotics but prevention is best. Some foods are more prone to contamination with listeria than other and be avoided if you are pregnant. These foods include: soft cheese, precooked cold foods, under-cooked meat, raw seafood and unpasteurised foods.
Being obese while pregnant also influences a child’s risk of developing obesity. Weight gain in pregnancy matters a great deal because it is an excellent predictor of the baby’s weight at birth. This predicts how well the baby copes in the first days and months of life.
It is suggested that pregnant women or women intending to become pregnant within the next six months should be careful about which fish they eat. Some types of fish contain high levels of mercury, which can be harmful to the developing foetus.

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Nutrition as a protective factor for maternal health 

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Nutrition as a protective factor for maternal health 

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Iron is a material that is required in greater amounts during pregnancy due to increased demand for oxygen as the mother has an increase in energy needs. The recommended daily intake of iron during pregnancy is 27 mg a day (9 mg a day more than for non-pregnant woman).
During pregnancy there is an increase in blood volume for both the foetus and the mother. Good sources of iron include red meat, fortified cereals, egg yolks, legumes, nuts and green leafy vegetables. Vitamin C assists with the uptake of iron from the small intestine. During pregnancy, a woman's requirement for iron increases. This is because the developing foetus draws iron from the mother to last it though the first five or six months after birth. Iron losses are reduced during pregnancy, because the woman is no longer menstruating. But this is not enough to offset the needs of the developing foetus. It is important for the mother to eat iron-rich foods everyday, such as meat, chicken, seafood and dried beans.
It is important to choose a wide variety of healthy foods to make sure that the nutritional needs of both mother and baby are met.
Calcium is required for the strengthening of bones and teeth. Calcium is required in pregnancy to meet the needs of the developing foetus as well as ensuring the maintenance of bone mass for the mother.

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Nutrition as a protective factor for foetal health 

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Nutrition as a protective factor for foetal health 

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Folate is a B- group vitamin that is required for the formation of red blood cells. Red blood cells are used to transport oxygen around the body. It also assists with DNA synthesis, cell growth and the development of the nervous system of the foetus. Folate consumption before and during pregnancy reduces the risk of neural tube defects in the baby. Neural tube defects involve damage to the brain and spine, and to the nerve tissue of the spinal cord.
Iodine is a mineral that is required in greater amounts during pregnancy to promote optimal brain and nervous system development. If iodine is deficient during pregnancy, the consequences can be serious and include stunted growth and intellectual disability. Australian's are reducing their intake of salt as a result of the increasing rates of cardiovascular disease, so people are now at risk of iodine deficiency and need to ensure their requirements are being met by other dietary sources.
Iron is a material that is required in greater amounts during pregnancy due to the increased demand for oxygen for the developing foetus as well as the increased energy needs of the mother. during the pregnancy, there is an increase in blood volume to cater for the developing baby as well as the enlarging reproductive organs of the mother.  Lack of iron can lead to iron-deficiency anaemia, resulting in the body not having enough iron to form haemoglobin.